Today I’ll show you how to make a homemade Korean rice cake called garaetteok.
tteok means, rice cake. But what about garae? What is it, and what does it have to do with this rice cake?
There are a few theories about that. One of them is that garae comes from the verb gaeudawhich means “to divide.” Some people think this rice cake got its name because it’s always “divided” into pieces before it’s rolled and stretched.
The other theory is the name comes from a Korean farming tool called a garae, which is a type of spade. A garae has 2 thick ropes attached to the side of it so that 2 helpers can pull the ropes and make the digging go faster.Some people think those ropes look a lot like garaetteok, which is how the rice cake got its name.
You can use a microwave or a steamer to make garaetteok, whichever one you have at home and feel comfortable with. The dough ratio is a little different depending on which method you use, so be sure to use the right one.
If you know Gujarati “Khichu” recipe, it’s same just difference is Khichu is served in semi liquid form!
- 2 cups of short grain rice flour (buy it frozen, or make your own)
- ½ tsp salt
- ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer (you may need more or less depending on how much moisture is in your short grain rice flour, see the note above)
- 1 tsp sesame oil
- If you bought frozen rice flour from a Korean grocery store, put it in the fridge overnight until it thaws out and the flour becomes a powder. If you made your own rice flour, you don’t need to do this.
Making rice cake with a microwave:
Combine the rice flour, salt, and boiling water in a bowl.Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.Mix the rice cake dough with a rice scoop or wooden spoon.Re-cover with the plastic wrap and cook for another 2 minutes.Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
Making rice cake with a steamer:
Combine the rice flour, salt, and boiling water in a bowl.Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.Spread ½ tsp sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.
- Serve as it is by sprinkling oil and red chilli powder on it, which adds spiciness into it and enhances the taste!